What I ate: March 17, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Roast beef sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Shepherd's Pie. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 131.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 17, 2017 10:00 PM.

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